Hyssop (Hyssopus officinalis) seeds

This beautifully blue blooming subshrub from the mint family is a decoration for every shrub garden as it's undemanding, tolerates cutting, and is unbelievably versatile - as a spice and medicinal plant, cottage, and cloister gardens could be barely imagined without it. However, lately, it has been buried in oblivion.

The young shoot tips are also used as a spice, e.g. for salads. The blossoms are edible, too. The slightly bitter, fine flavour reminding of marjoram, sage, and mint is also suitable for bean dishes and soups. What's used are the fresh leaves (sparely, the spice is strong!). The herb loses its flavour very fast.

Hyssop was named by Hippocrates. In the Old Testament, herb hyssop is already mentioned as a purifying plant. It was once considered a panacea, a cure for all kinds of diseases. In the 1st century, Dioscorides recommended a recipe with hyssop, figs, rue, honey, and water as a versatile medicine for pleurisy, asthma, and chronic cough.